High Priority – Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 4 small flying insects behind front counter landing on cutting board. Operator clean and sanitized cutting boards 1 small flying insects in seating area not landing on anything 1 small flying insect in back triple sink area not landing on anything. **Admin Complaint**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator, foods listed below, not portioned or prepared today, in unit less than 4hrs. 1)Cold Table (right); tuna (52F – Cold Holding); cooked chicken (52F – Cold Holding); chicken Teriyaki (52F – Cold Holding); sliced ham (52F – Hot Holding); shredded cheese (53F – Cold Holding); sliced cheese(s) (50-53F – Cold Holding) 2)Cold Table (left); Sliced tomatoes (52F – Cold Holding); sliced cheese (53F – Cold Holding); shredded lettuce (50F – Cold Holding). Operator to place some foods on ice and others inside reach in freezer for quick chill **Corrective Action Taken** **Warning**